Alex Pendergrass
Kingston,RI
Summary
Ambitious Director of F&B with proven track record of creating successful food & beverage service operations, managing teams and increasing profits. Extensive experience in strategic planning, property activations and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with guests and team members alike.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Director of Food and Beverage
Hotel Viking, Davidson Hospitality
06.2021 - 12.2023
- Directly oversaw the short and long-term strategies for all hotel F&B with $6.5 mil in annual revenue
- Key operational leader for the hotel's best year in 2022, with record breaking topline revenue and profit.
- Grew RevPOR +24.7% from 2021 to 2022 through menu pricing, in-house marketing collateral and group capture in the outlets
- Relaunched dining menus in 3 meal restaurant in addition to seasonal rooftop bar, Top of Newport
- Streamlined operations for improved efficiency, implementing new inventory management systems and staff training programs.
- Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele., successfully increasing YoY revenues for all major holidays and events.
- Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
- Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
- Reported to the General Manager.
- Executive Committee member.
Assistant Director of Food and Beverage
Hotel Viking, Davidson Hospitality
11.2019 - 06.2021
- Oversaw daily operations of all outlets including One Bellevue, Lobby Bar, Hill Market, In Room Dining, Top of Newport with oversight of Banquets & Catering
- Supervised a team of up to 3 managers and 3 supervisors, with seasonal staff of up to 50 servers, bartenders, and support staff
- Developed beverage concept that saw increases in revenue across multiple meal periods
- Introduction of 'Cocktail Club' mixology classes lead to further revenue generation in the dinner period
- Increased overall guest satisfaction scores from 84% in 2019 to 96% in 2021, with consistent upward trend
- Worked tirelessly to pivot operations during Covid pandemic including cocktails to go, flex staffing models and contactless service
- Reported to the Director of F&B.
Food and Beverage Manager
The Vanderbilt an Auberge Resorts Collection
05.2017 - 10.2019
- Directly oversaw the day-to-day operations of the restaurants, bars, in room dining and banqueting areas, in a AAA 4Diamond accredited restaurant and hotel
- Successfully hired, trained and managed 35 servers, bartenders, food runners and floor managers in a seasonally driven location
- Planned and developed the hotel's calendar of events, seasonal promotions and service excellence initiatives
- Implemented key training SOPs and strategies for service teams using adaptive approaches based on seasonal staffing ebbs and flows
- Worked closely with the Executive Chef to create unique and memorable dining experiences for each guest, using unique approaches to elevate and improve all meal periods and outlets
- Monitored and forecasted departmental financial responsibilities in relation to budget and trend
- Oversaw all banqueting events, working closely with Catering Sales Manager to ensure proper set up, delivery and break down
- This position reported to the General Manager.
Restaurant Manager
Grace Hotels
07.2016 - 05.2017
- Continued further elevation of property beverage program by hiring and coaching experienced bar team to elevate overall guest satisfaction and recognition of hotel
- Increased efficiency of Roof Deck bar, by increasing staffing, training and purchasing new equipment to end the 2016 period with an overall increase in revenue of 25%
- Focused on staff retention by increasing hourly wage, training and fostering a team environment
- Increased productivity of back of the house functions by implementing checklists, manuals and key communication channels
- Won the first 'Grace Hotels Achievement Award' in March 2017.
Assistant Restaurant Manager
Grace Hotels
03.2016 - 06.2016
- Developed property beverage program to include artisanal cocktails, premium craft spirits and wines by the glass
- Worked tirelessly with Rooms Division and Housekeeping departments to ensure guest satisfaction and experiences were met, through in room dining, amenities and restaurant outlet cleanliness
- Acted on behalf of Restaurant Manager during service hours, demonstrating strong leadership and professionalism
- Regularly completed weekly payroll, scheduling and inventories, reconciling any inconsistencies
- Worked with Bevinco, a national Beverage Inventory Consultant, to increase revenues by 6% and decrease alcohol waste by 15% for 2016
- Principle purchaser for the department, including fine wines and spirits.
Restaurant Supervisor
Grace Hotels
01.2013 - 02.2016
- Assisted Restaurant Manager with day-to-day operations of the fine dining and bistro restaurants, bars, Garden Terrace and event spaces
- Responsible for training service staff to meet the standards of Grace Hotels, Forbes and AAA
- Actively pursued innovative ways to promote F&B through guest relations and community outreach
- Continually sought to improve team service training including, food service, wine service, and guest interaction
- Coordinated banquet set up, execution and breakdown, special functions, and Bespoke requests
- Implemented new service strategies, room service standards, Micros development and beverage selection.
Restaurant Supervisor
Hotel Viking - Noble House Resorts
12.2007 - 10.2010
- Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
- Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
Education
Some College (No Degree) -
Community College of Rhode Island
Warwick, RISkills
- Budget & Forecasting Management
- Quality Assurance
- Strategic Planning
- Inventory Control
- Team Leadership
- Marketing Strategy
- Operational Efficiency
- Cost Control
- Relationship Building
- Owner Relations
Certifications Program Expertise
- Enterprise - Profitsword, Birchstreet, Hotel Effectiveness, Revinate, SalesForce
- Restaurant Operations- Craftable, Infogenesis, Micros 3700, Resy, Opentable, Avero
Professional Skills Summary
Highly motivated and passionate professional with 16 years of food and beverage experience in luxury hotels, in both high volume and fine dining settings. Guest oriented and service minded, with a passion for wine and spirits. Highly energetic "Lead from the front" and by example leader with strong coaching, mentoring and empowering practices. Quick thinker with to analyze and respond quickly to challenges when they may arise.
Certification
ServSafe Food Safety Manager
TIPs Alcohol Awareness
CPR
Timeline
Director of Food and Beverage
Hotel Viking, Davidson Hospitality
06.2021 - 12.2023
Assistant Director of Food and Beverage
Hotel Viking, Davidson Hospitality
11.2019 - 06.2021
Food and Beverage Manager
The Vanderbilt an Auberge Resorts Collection
05.2017 - 10.2019
Restaurant Manager
Grace Hotels
07.2016 - 05.2017
Assistant Restaurant Manager
Grace Hotels
03.2016 - 06.2016
Restaurant Supervisor
Grace Hotels
01.2013 - 02.2016
Restaurant Supervisor
Hotel Viking - Noble House Resorts
12.2007 - 10.2010
Some College (No Degree) -
Community College of Rhode Island
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